Ina Garten Brownie Pudding Recipe

Introduction

Ina Garten’s Brownie Pudding is a rich, fudgy dessert that strikes the perfect balance between a brownie and a dense chocolate pudding. Its crackly top hides a gooey, luscious center that’s best enjoyed warm with a scoop of vanilla ice cream.

Ingredients

• 1 cup (or 2 sticks) unsalted butter
• 4 extra-large eggs (at room temperature)
• 2 cups granulated sugar
• ¾ cup good quality unsweetened cocoa powder
• ½ cup all-purpose flour
• 2 teaspoons vanilla extract (or seeds scraped from 1 vanilla bean pod)
• Pinch of salt
• 2 teaspoons instant espresso (optional, for deeper flavor)
• Vanilla ice cream for serving

Instructions

1. Step 1: Preheat the oven to 325° F. Butter a 2-quart baking dish thoroughly.
2. Step 2: Melt the butter and let it cool slightly while you prepare the batter.
3. Step 3: In a stand mixer fitted with the paddle attachment, beat the eggs and sugar together for 5 to 10 minutes until the mixture is thick, pale, and fluffy. This step is key to the texture.
4. Step 4: Mix in the vanilla extract and instant espresso, if using.
5. Step 5: Sift together the cocoa powder, flour, and salt. Gently fold these dry ingredients into the egg mixture, taking care not to deflate the batter.
6. Step 6: Slowly add the melted butter to the batter and mix until just combined.
7. Step 7: Pour the batter into the prepared dish. Place this dish in a larger pan and pour hot water halfway up the sides to create a water bath.
8. Step 8: Bake for 55 to 60 minutes. The top should appear set and crackly, while the inside remains gooey and soft—not fully set like cake.
9. Step 9: Let the brownie pudding rest for 10 minutes, then scoop portions and serve warm with vanilla ice cream.

Tips & Variations

• For extra richness, use high-quality cocoa powder and real vanilla bean seeds.
• If you prefer a deeper chocolate flavor, the addition of instant espresso enhances the taste without adding bitterness.
• Make sure the eggs are at room temperature to achieve the best fluffiness when beating with sugar.
• Serve immediately after resting to enjoy the perfect gooey texture.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm, though the texture is best enjoyed fresh. You can also freeze portions wrapped tightly for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this brownie pudding without a water bath?

The water bath helps the pudding bake evenly and keeps the texture moist and gooey. Without it, the edges may overcook while the center remains underdone. It is highly recommended for best results.

What if I don’t have a stand mixer?

You can use a hand mixer or whisk the eggs and sugar vigorously by hand, but it may take longer to achieve the thick, fluffy texture that is key to this dessert.

Ina Garten Brownie Pudding Recipe

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★★★★★

4.9 from 63 reviews

• Author: Hugo
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

Ina Garten’s Brownie Pudding is a rich, decadent dessert featuring a crackly top and a gooey, fudgy center baked in a water bath for perfect texture. Served warm with vanilla ice cream, it’s a comforting and indulgent treat perfect for chocolate lovers.

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Ingredients

Scale 1x2x3x

Brownie Pudding

• 1 cup (2 sticks) unsalted butter
• 4 extra-large eggs, at room temperature
• 2 cups granulated sugar
• ¾ cup good quality unsweetened cocoa powder
• ½ cup all-purpose flour
• 2 tsp vanilla extract or seeds scraped from 1 vanilla bean pod
• Pinch of salt
• 2 teaspoons instant espresso (optional, for deeper flavor)

To Serve

• Vanilla ice cream

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Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 325° F. Butter a 2-quart baking dish thoroughly to prevent sticking.
2. Melt Butter: Melt the butter and let it cool slightly so it doesn’t cook the eggs in the next step.
3. Beat Eggs and Sugar: Using a stand mixer with a paddle attachment, beat the eggs and granulated sugar together for 5–10 minutes. This is a key step to achieve a thick, pale, and fluffy mixture, which helps with the pudding’s texture.
4. Add Vanilla and Espresso: Stir in the vanilla extract or scraped vanilla bean seeds, and the instant espresso powder if using, to deepen the chocolate flavor.
5. Combine Dry Ingredients: Sift together the cocoa powder, all-purpose flour, and a pinch of salt, then gently fold these dry ingredients into the egg mixture to maintain the airy texture.
6. Incorporate Melted Butter: Slowly mix in the melted butter until just combined, being careful not to deflate the batter.
7. Prepare Water Bath: Pour the batter into the prepared baking dish. Set this dish inside a larger pan and pour hot water halfway up the sides of the baking dish to create a water bath, which ensures gentle, even baking.
8. Bake: Place in the oven and bake for 55–60 minutes. The top should appear set and crackly while the inside remains gooey and pudding-like, not fully firm like a traditional cake.
9. Rest and Serve: Allow the brownie pudding to rest for 10 minutes after baking. Then scoop portions and serve warm alongside vanilla ice cream for a delightful contrast.

Notes

• For best texture, ensure eggs are at room temperature before beating.
• The instant espresso powder is optional but enhances the chocolate flavor significantly.
• The water bath helps maintain moistness and prevents cracking on the surface.
• Serving with vanilla ice cream adds a creamy balance to the rich chocolate pudding.
• Do not overbake; the center should remain gooey for optimal texture.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Ina Garten, brownie pudding, chocolate dessert, water bath dessert, fudgy brownies